Indulge in these rich and decadent Double Chocolate Raspberry Muffins. Perfect for breakfast, dessert, or a sweet snack, these muffins combine the deep flavors of chocolate with the tartness of fresh raspberries, creating a delicious treat that's sure to satisfy any chocolate lover.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the raspberries and chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy these muffins with a cup of coffee or tea, and savor the delightful combination of chocolate and raspberry flavors.
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